Wednesday, August 26, 2009

Cumin Chickpea and Tomato Quinoa Salad

I'm sure you've figured this out but I think chickpeas (aka garbanzo beans) are quite divine. They are so delicious and diverse, I could eat them everyday in a different form. Their innate starchiness makes them perfect for roasting and provides a distinct satiety needed in vegetarian dishes. Here is a recipe I made last week for my Wellness for Life cooking class. When making it for my audience I used cherry tomatoes however in preparing it again the other night I used heirloom tomatoes, compliments of River Dog Farm.

You only need 1 cup of tomatoes but buy extra for a beautiful panzanella salad or simply sliced heirlooms with fruity olive oil, basil, and sea salt. The point is, tomatoes are only around once a year and now is the time to eat up. Enjoy!

Cumin Chickpea and Tomato Quinoa Pilaf
Serves 4 as a side dish

2 cups of water
1 cup quinoa, picked over and rinsed
1 15 ounce can of chickpeas, rinsed and drained
1-2 medium red onions, sliced into half moons
3 tbs. extra virgin olive oil plus an extra drizzle
Juice of 1/2 a lemon
1 tsp. cumin seeds
1/2 tsp. coriander, ground
Dash of cayenne pepper
1 cup cherry or heirloom tomatoes, diced
1/4 cup fresh parley, chopped
Sea salt to taste

Preheat the oven to 400 degrees. In a medium sauce pan add quinoa, water and a pinch of salt and bring to a boil. Reduce to a simmer and cook for 15 minutes.

In the meantime mix together chickpeas, onion, oil, lemon juice, cumin seeds, coriander, cayenne, and 1/4 tsp. sea salt and place in a baking dish. Put the dish in the oven and roast for 30 minutes, stirring half way through.

When the beans are done, transfer to a ceramic or stainless steel bowl. Mix in quinoa and add the tomatoes and parsley. Season with salt and an extra drizzle of olive oil to taste.


  1. just made it and it tastes great. My only question is what temp. should it be roasted at. I did 350 but it seems it could have taken a higher temp.

  2. My goodness I can't believe I forgot that! Yes, roasting at 400 degrees is best. Thanks for catching my little mishap.


Note: Only a member of this blog may post a comment.